One of the most fascinating aspects of Spanish cuisine is the incredible diversity found across different regions of the country. Each region boasts its own unique culinary specialties; offering a delightful way to experience the authentic flavors of Spain.
In the northern region of Galicia, for example, you’ll find succulent seafood dishes like pulpo a la gallega; tender octopus drizzled with olive oil and sprinkled with paprika. Meanwhile, in the Basque Country, pintxos take center stage – miniature culinary masterpieces served on slices of bread; showcasing the creativity of the local chefs.
Venturing further south to Catalonia, you’ll find iconic dishes like paella and crema catalana. By exploring Spain through its regional specialties, you’ll not only embark on a culinary adventure; but also gain a deeper understanding of the rich culture and history of each area. So, join us in our virtual tour as we take a gastronomic journey through the diverse cuisines of Spain; and savor the unique flavors that make each region so special. Thus, get ready to expand your palate and indulge in the gastronomic delights that await you in this remarkable country.
Regional cuisines of Spain: Aragon, Castille-La Mancha
Aragonese cuisine has a rural and mountainous origin. The central part of Aragon is the richest in culinary specialties. Being in a land where lambs are raised on the slopes of the Pyrenees, one of its most famous dishes is roast lamb, or asado de ternasco. The lamb is cooked with garlic, salt, and fat. A warning however stands out for Muslim travelers; the fat used in this recipe is pork bacon fat.
In Castile-La Mancha, culinary customs reflect the origins of the foods shepherds and peasants usually eat. Thus, many say that the best cookbook of La Mancha cuisine is the novel Don Quixote by Miguel de Cervantes. Wheat and grains are the dominant products and ingredients. They serve to make bread, soups, gazpacho manchego, crumbles, porridge, etc. One of the most abundant ingredients in Manchego cuisine is garlic; leading to dishes such as ajo arriero and garlic marinade.
Spanish Regional cuisines: Galicia, Navarra, Murcia
Galician cuisine, like neighboring Astoria, Galicia shares some culinary stew traditions with the Celtic peoples. Fish and seafood dishes are very famous and versatile. These include Galician empanadas, octopus, scallops, crab, and halibut. In the city of Santiago de Compostela, located along the ancient pilgrimage route from the Pyrenees, travelers used to first eat scallops when they arrived in the city. Cattle farming is very common in Galicia, so Galicians eat a lot of red meat, typically with potatoes.
Navarra gastronomy has many similarities with Basque cuisine. Two of its flagship dishes are the Trucha a la Navarra (Navarra-style trout) and the ajo arriero, although we mustn’t forget the Cordero en chilindrón or the Relleno. Lamb and beef currently have a designation of origin.
In the region of Murcia, there are many excellent dishes. Our recommendations, especially for Muslim travelers, are tortilla murciana, zarangollo, mojete, eggplant a la crème, pipirrana (tomatoes-based cold salade), and olla gitana, which are all of vegetable-based. A typical sauce for this region is ajo cabañil, used with meat dishes. However, we cannot recommend the most emblematic dish of Murcia, the Cocido de pelotas since it contains both pork and sausages made of pork. Among the fish and shellfish are golden salt, Mar Menor prawns, and fried octopus. Rice dishes are common and include caldero, arroz empedrado, paella Valenciana (rice with rabbit and snails), arroz de Escribano, and arroz viudo.
